红烧排骨米粉BRAISED PORK CHOPS ON vermicelli

  • Prep Time
    15 Mins
  • Cook Time
  • Type
  • View
    502

Ingredients

材料

INGREDIENTS

调味料

SEASONING

装饰

GARNISHING

    Directions

    如果没时间准备年菜,这道香气扑鼻的罐头红烧排骨米粉省时又省力,而且非常好吃。

    Step 1

    用滚水川烫红萝卜和丝瓜1-2分钟,滴干;接着放入新竹米粉,煮至软后盛出,加入数滴麻油捞均。Blanch carrot and loofah in boiling water for 1–2 minutes. Dish out and put aside. Blanch Xin Zhu Vermicelli with the remaining hot water until soft. Dish out and add a few drops of sesame oil, toss to mix in a bowl.

    Step 2

    起锅热油,把姜和当归爆香,然后倒入古龙牌红烧排骨的汤汁,煮至滚。Sauté ginger slices and tong kwai in a hot wok with some oil till fragrant. Pour in gravy from GULONG Stewed Pork Chops and bring to a boil.

    Step 3

    加入香菇,焖煮5-6分钟。Add soaked mushrooms and braise for 5–6 minutes.

    Step 4

    再加入古龙牌红烧排骨和古龙牌香菜心,并拌入调味料。Add GULONG Stewed Pork Chops and GULONG Brand Pickled Lettuce, stir in seasoning to combine.

    Step 5

    将红烧肉和其余材料放在米粉上面,再撒入装饰料即可上桌。Ladle the pork chops mixture onto the Vermicelli. Add garnishing and serve at once.

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